Recently, I made some new friends. They are a standard young, suburban couple- except one of them is gluten intolerant…and dairy intolerant..and egg intolerant. Big challenge for a pastry chef to overcome, especially given that my training is primarily in French and Southern cooking. I am fairly skilled at handling one allergy or another, but conquering them all in one dish is a bit tricky. I could certainly make a lovely fruit and nut dessert, but what about those old cravings for something more familiar? I decided to craft an entire dessert to set the pace for our new friendship: a gluten free vegan chocolate cake.
- 175 grams gluten free flour mix
- 225 grams sugar
- 40 grams cocoa powder
- Teaspoon salt
- Teaspoon baking soda
- 1/2 teaspoon xanthan gum* optional
- 225 grams very hot water
- 115 grams vegetable oil
- Teaspoon vinegar
In the bowl of a stand mixer, combine all the dry ingredients and blend at low to medium low speed to ensure it is fully incorporated and aerated. Separately, heat the water until just under boiling, then add the remaining wet ingredients. Finally, pour the hot liquid into the dry ingredients as they are mixing and let mix until fully incorporated. Do not overmix, especially with the xanthan gum, as it can get very tough. Pour or mold your batter. If needed, wet your fingers with water and gently smooth batter by hand. Bake at 350F until a skewer inserted returns clean. These cakes will take longer than normal cakes to bake fully. Allow to cool completely in their vessel, then use.
Xanthan Gum is a natural food additive that helps add volume and viscosity to baked goods. It will help bind the batter together and form a smoother mixture. It is not necessary for this recipe, but it will help a great deal if you are planning to mold this cake into a specific shape.